South Korea’s top chefs gathered to develop Korean fine dining menus using Korean ingredients as part of the Ministry for Food, Agriculture, Forestry and Fisheries and the Korean Food Promotion Institution’s efforts to spread the word on Korea's high-quality ingredients, which can be used to prepare a variety of dishes. At "Shape, Share, Start: For Korea Ingredients," an event held at Mingl.
HONG KONG - Hansik Goo, one of the top Korean fine dining restaurants in Hong Kong, introduces a seasonal journey through Korean cuisine in its autumn menu. The menu s centerpiece is Gaesal Jatjeuptang, created by the restaurant s soon-to-be head chef Park Seung-hun and founding chef Kang Min-goo. This standout dish is a harmonious blend of aromatic pine nut soup, wanja (meatball) of hairy crab, Korean zucchini and tofu, capturing the essence of the season in each bite.
Lee Sang-gun, better known as chef Steve in Hong Kong, was in disbelief when his name was announced as the winner of the Young Chef Award during the 15th edition of the Michelin Guide ceremony held on April 26 at the Grand Lisboa Palace in Macau.
Lee Sang-gun, better known as chef Steve in Hong Kong, was in disbelief when his name was announced as the winner of the Young Chef Award during the 15th edition of the Michelin Guide ceremony held on April 26 at the Grand Lisboa Palace in Macau.
South Korean food festival Taste of Seoul launched its third edition late last month with an awards ceremony at the Sebitseom Island convention centre in Seoul.
The event, which ran from Sept 30 to Oct 6 and was organised by the Seoul Metropolitan Government, was the first citywide in-person gastronomy event of its kind since the start of the coronavirus pandemic,.